If there’s one thing I’ve learned from years of meal prepping, it’s that takeout cravings don’t just go away—you’ve got to meet them head-on with something even better. That’s why I’m always working on healthy takeout-style recipes that hit the same flavor notes but feel better in your body.

This teriyaki chicken meal prep is one of my go-to solutions. It’s got that sweet and savory thing going on, plus a ton of flavor from a quick homemade teriyaki sauce. I love how the fresh broccoli and carrots bring crunch and color, and since it all cooks on a sheet pan, cleanup is a breeze. Whether I’m making this for a busy week of lunches or an easy dinner the whole family likes, it never disappoints.

If figuring out what to cook every week stresses you out, you’re not alone. That’s exactly why I recommend the Workweek Lunch Meal Planner—it helps me plan meals like this one in minutes, save money at the grocery store, and keep my weekly routine stress-free.

Whether you're prepping for one or cooking for a crowd, this recipe is a keeper. Let’s dig in.

How long will Teriyaki Chicken and Vegetables last for?

Once cooked evenly divide your ingredients into your 4 meal prep containers, seal them up and store until your ready to head to school or work the next day! One bite of this salty and slightly sweet meal prep recipe is guaranteed to satisfy your craving for takeout - Monday through Friday!

Can Teriyaki Chicken and Vegetables be frozen?

Yes, you can freeze this meal for up to 3 months. Simply cook the meal and store it in a freezer bag or a freezer-friendly meal prep container. Quick tip for freezing cooked vegetables: don't cook them thoroughly. You don't want soggy vegetables when the dish is reheated.

How do you make Teriyaki Chicken and Vegetables?

The first step in the process is, of course, heading to Target to grab all of the ingredients, plus your Good Cook meal prep containers! (One-stop shopping, you know we are all about that life!)

Once you are home it's time to start meal prepping! The first step is to make the homemade Teriyaki sauce. However, if you want to save even more time, you can grab your favorite pre-made teriyaki sauce while shopping at Target. Either option is ok in our book, as long as it aligns with your goals.

While your sauce is thickening, prep your baking sheet with foil and your chicken thighs. Then, add your sauce to the chicken, pop it into the oven and let it do its thing! (Sheet pans are a dream, don't you agree?) While the chicken is in the oven, prepare your fresh veggies and white rice (if not already cooked).

The recipe is super easy! Cook and prep time is less than one hour. Another perk is that the ingredients are readily available and affordable. 

How to portion Teriyaki Chicken and Vegetables?

This recipe easily splits into 4 grab and go meals. Once cooked and cooled, get your meal prep containers ready and add an equal portion of chicken thigh, rice, and steamed veggies. Are your family members heavy eaters. This recipe will surely fill them up. 

More Teriyaki Chicken meal prep recipes:

If you like this delicious meal prep recipe, then you'll absolutely appreciate some of our other teriyaki chicken recipes: 

• Sheet Pan Teriyaki Chicken and Pineapple Fried Rice
• Hawaiian Chicken Teriyaki Skewer Meal Prep

We love these recipes because they combine savory and sweet taste profiles. They're also easy and versatile just like this teriyaki chicken and vegetable recipe.

Other tips for making Teriyaki Chicken and Vegetables:

We have a few tips for enjoying the best teriyaki chicken and vegetables recipe. Here's how:

1. Switch it up by swapping white for brown rice.
2. Cook this meal in a meal prep sheet pan or stir fry pan. 
3. Pair it with a spicy sauce like Sriracha. Drizzle the sauce over your rice. 
4. Add sesame seeds on top of white rice for a truly authentic Asian takeout experience. 

Teriyaki Chicken and vegetable Ingredients:

Meal Base:

• 5 lbs. Chicken Thighs (boneless; skinless)
• 1 Medium Zucchini (cut into bite-sized pieces)
• 2 C. Cooked White Rice
• 1 C. Broccoli Florets
• ½ C. Snow Peas
• ½ C. Sliced Carrots
• Optional: 1 Tbsp. Black Sesame Seeds

Teriyaki Sauce Base:

• ¾ C. Water
• ⅓ C. Tamari
• ⅓ C. Coconut Sugar
• 2 Tbsp. Rice Vinegar
• 1 Tbsp. Arrowroot Powder (or cornstarch)
• ½ Tbsp. Garlic Powder
• ½ Tbsp. Grated Fresh Ginger
• ½ tsp. Red Chili Flakes
• 1 tsp. Onion Powder

If you can't get to your local Target store, but still want to grab these containers, they are now available on Target.com

Teriyaki Chicken and Veggies

This easy to make sheet pan teriyaki chicken and classic sides really come together and packs in the flavor thanks to its delicious, homemade teriyaki sauce! Plus, it’s gluten-free compliant!

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Course: dinner, Lunch, Main Course

Cuisine: Asian

Keyword: Chicken, Meal Prep

Servings: 4 meals

Calories: 424kcal

Author: Nick Quintero

Ingredients

Meal Base:

• 1.5 lbs. Chicken Thighs boneless; skinless
• 1 medium Zucchini cut into bite-sized pieces
• 2 cups Cooked White Rice
• 1 cup Broccoli Florets
• ½ cup Snow Peas
• ½ cup Sliced Carrots

Optional: 1 Tbsp. Black Sesame Seeds

Teriyaki Sauce Base:

• ¾ Water
• ⅓ Tamari
• ⅓ Coconut Sugar
• 2 Tbsp. Rice Vinegar
• 2 tsp. Sesame Oil
• 1 Tbsp. Arrowroot Powder or cornstarch
• ½ Tbsp. Garlic Powder
• ½ Tbsp. Grated Fresh Ginger
• ½ tsp. Red Chili Flakes
• 1 tsp. Onion Powder

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Instructions

• Combine all teriyaki sauce ingredients (except for arrowroot powder and sesame into a small pot over medium/high heat until reaches a boil. Then, create a slurry by ladling out 1 cup’s worth of the hot liquid into a bowl and add arrowroot powder - whisking well until completely smooth.
• Next, whisk the slurry back into the pot and lower heat to a simmer — let reduce/thicken for ~10-15 minutes (stirring consistently until sauce can coat the back of a spoon. Once the sauce has finished cooking, stir in the sesame oil, remove from stove, and let cool minimum ~5 minutes to further set up.
• Preheat oven to 400℉ and line a sheet pan with foil.
• Place chicken thighs on a lined sheet pan and pour ~⅓ worth over the chicken thighs. Flip chicken thighs and pour another ~⅓ worth of teriyaki sauce over the thighs until well-coated.
• Optional: Reserve remaining ⅓ of teriyaki sauce for serving when ready to enjoy the completed meal.
• Then, place onto the middle oven rack and let cook for 15 minutes, then flip chicken and cook another 10-15 minutes or until chicken is fully cooked and has reached an internal temperature of 165℉.
• When the chicken is nearly finished cooking, start steaming the carrots for ~5 minutes, then add remaining veggies and steam another 5-8 minutes, or until broccoli and snow peas are vibrant green and all veggies are tender, but still firm.
• Once the chicken is done, slice/dice into bite-sized pieces and serve with rice and veggies (and an optional drizzle of extra teriyaki sauce and a sprinkle of sesame seeds)!
• Store and Enjoy!

Nutrition

Serving: 1meal | Calories: 424kcal | Carbohydrates: 50.7g | Protein: 39.6g | Fat: 7g | Fiber: 2.6g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

Thank you to GoodCook for sponsoring this Chicken Apple Sausage and Veggies post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own. 

Ready in no time? Check! Packed with summer flavors? Check! This easy and delicious combo of apple chicken sausage and medley of seasonal veggies in a honey mustard marinade is sure to be a favorite for summertime meals made easy!

Simple meals are our go-to for meal prep or any night of the week. With summer in full swing, we are craving all of the fresh summer veggies like crisp green beans and sweet corn. But, it doesn't need to be summer to enjoy this easy recipe!

You can easily make this in the winter with from frozen green beans and corn. It will taste just as delicious thanks to the sweet and savory sausage. 

Whether you are making this recipe in the summer or the winter you can grab all of the ingredients, plus your Good Cook Meal Prep containers.

But, the creativity doesn't need to stop there. You can add in any of your favorite veggies, or even favorite flavored sausage, to this recipe! It's a great way to use up those leftover veggies at last week's Target haul, too!

We used a honey mustard dressing to tie this recipe together, but have also offered you a homemade version if you would like to make something that has a simpler ingredient list. Most of the items needed for the homemade version you probably already have in your pantry, too! If not, don't forget to grab those alongside your containers at Target. 

How to make Chicken Apple Sausage and Veggies

The method to make this recipe is simple, as we mentioned. Your green beans will get quick steam to ensure that they keep their crispness. While they are cooking, the sausages will go into your pan until browned on the outside. Once both of those ingredients are done, all of your remaining ingredients, plus the green beans will go into a bowl. Everything will get tossed together with your dressing and then served up with your cooked quinoa and sausages. 

You will then place your quinoa into the 'starch' section of your meal prep container, the veggies in the "vegetable and fruit" section of the container, and your sausage in the "protein" section. 

This recipe offers a great balance of protein, fiber-rich carbohydrates, and healthy fats to keep you sustained until snack time! 

Chicken Apple Sausage and Veggies Ingredients:

• 4 Apple Chicken Sausage Links (manufacturer fully cooked; sliced into rings)
• 3 C. Cooked Quinoa
• 1 C. Tomatoes (cut in half)
• 1 C. Green Beans (trimmed; cut in half)
• 1 C. Raw Sweet Corn
• 5 Tbsp. Honey Mustard Dressing/Marinade (store-bought)
  • OR whisk together:
    • 3 Tbsp. Olive Oil
    • 2 Tbsp. Honey
    • 2 Tbsp. Dijon/Stoneground Mustard
    • 5 Tbsp. Apple Cider Vinegar
    • ½ tsp. Garlic Powder
    • ½ tsp. Himalayan Pink Salt
    • ½ tsp. Ground Black Pepper
• 1 Tbsp. Avocado Oil

How to Store Chicken Apple Sausage and Veggies

To store this dish properly:

• Refrigerator: Place the cooked sausage and veggies in an airtight container and store in the fridge for up to 4 days.
• Freezer: You can freeze this meal for up to 2 months. Pack it in freezer-safe containers or bags, and remove as much air as possible before sealing to maintain freshness.

How to Reheat Chicken Apple Sausage and Veggies

• Microwave: Place a portion in a microwave-safe dish, cover loosely, and heat for 1-2 minutes, stirring halfway through to ensure even heating.
• Stovetop: Heat a small amount of oil in a skillet over medium heat, add the portioned meal, and cook for 3-5 minutes, stirring occasionally, until warmed through.
• Oven: For larger portions, preheat your oven to 350°F, place the meal in an oven-safe dish, cover with foil, and bake for about 15 minutes or until hot.

Easy Ingredient Swaps

• Chicken Apple Sausage: Swap with turkey sausage, plant-based sausage, or even grilled chicken breast for a different protein.
• Quinoa: Substitute with rice, couscous, farro, or even cauliflower rice for a low-carb option.
• Green Beans: Use broccoli, snap peas, or zucchini for a similar crunch.
• Sweet Corn: Canned or frozen corn can replace fresh corn. Alternatively, try diced bell peppers for a different sweet flavor.
• Honey Mustard Dressing: If you’re short on time, use any vinaigrette or a balsamic glaze for a tangy twist.

Tips for Customization

• Add a spicy kick by sprinkling red chili flakes or a drizzle of sriracha.
• Include extra veggies like mushrooms, bell peppers, or spinach for added nutrients.
• Sprinkle with shredded cheese or nutritional yeast for a creamy, cheesy finish.

Enjoy this wholesome, versatile dish, and feel free to make it your own with these tips!

Chicken Apple Sausage and Summer Veggies

Ready in no time? Check! Packed with summer flavors? Check! This easy and delicious combo of apple chicken sausage and medley of seasonal veggies in a honey mustard marinade is sure to be a favorite for summertime meals made easy!

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: dinner, Lunch, Main Course

Cuisine: American

Keyword: Meal Prep, Sausage

Servings: 4 meals

Calories: 446kcal

Author: Nick Quintero

Ingredients

• 4 Apple Chicken Sausage Links manufacturer fully cooked; sliced into rings
• 3 cups Cooked Quinoa
• 1 cup Tomatoes cut in half
• 1 cup Green Beans trimmed; cut in half
• 1 cup Raw Sweet Corn
• 3.5 Tbsp. Honey Mustard Dressing/Marinade store-bought
• 1 tablespoon avocado oil

Alternative to store bought dressing

• 3 Tbsp. Olive Oil
• 2 Tbsp. Honey
• 2 Tbsp. Dijon/Stoneground Mustard
• 1.5 Tbsp. Apple Cider Vinegar
• ½ tsp. Garlic Powder
• ½ tsp. Himalayan Pink Salt
• ½ tsp. Ground Black Pepper

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Instructions

• Blanch green beans, set aside.
• While that steams, heat a skillet or frying pan over medium/high heat.
• Add avocado oil and then sliced sausages to the heated skillet/pan — let cook ~8-10 minutes (stirring/flipping half way through until sausages are heated through and lightly browned.
• In a large bowl, toss blanched green beans, raw sweet corn, and fresh tomatoes in honey mustard marinade until coated.
• Serve sausages with marinaded veggies and quinoa, store, and enjoy!

Notes

*Please use either the store bought or homemade marinade. 

Nutrition

Calories: 446kcal | Carbohydrates: 46.9g | Protein: 21.1g | Fat: 19.3g | Fiber: 7.6g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

Take yourself back to family dinnertime as a kid with our crispy pork chops meal prep recipe. This pork meal prep recipe is gluten-free, high in protein, and super easy to make! All you need is a sheet pan, boneless pork chops, herbs, and vegetables. These crispy pork chops make for a delicious, traditional dinner without spending a long time in the kitchen!

The one-pan oven-baked dinner is full of autumn herb flavor with French inspiration. Boneless pork chops are coated in breadcrumbs, Dijon mustard, and herbs de Provence before being baked alongside green beans and delicate squash for a satisfying meal with easy cleanup! 

How long will Crispy Pork Chops and Roasted Vegetables last for?

Crispy pork chops last for 3 to 4 days in the refrigerator. To retain freshness, keep them in a shallow, airtight meal prep container or wrap them up tightly in aluminum foil or plastic wrap. The roasted vegetables last for the same amount of time, so you can pack the meal into a three-compartment meal prep container and store it in the refrigerator for up to 4 days. 

Can Crispy Pork Chops and Roasted Vegetables be frozen?

Yes, you can freeze crispy pork chops. Wrap them in aluminum foil or plastic wrap and place them in freezer bags or containers. When properly wrapped, your crispy pork chops will retain their texture and taste for up to 3 months in the freezer. You can freeze the roasted green beans and squash, too. We recommend freezing the entire meal separately, but you can bring the crispy pork chops and roasted vegetables back together again for meals in the future.

Crispy Pork Chops and Roasted Vegetables Ingredients:

• 4 (4 oz.) boneless pork chops  
• 2 teaspoon herbs de Provence  
• ½ teaspoon sea salt  
• ¼ teaspoon garlic powder  
• ½ cup gluten-free breadcrumbs  
• 1 large egg  
• 2 teaspoon Dijon mustard  

For Vegetables  

• 2 tablespoon olive oil, divided  
• 5 cups green beans, trimmed  
• 3 cups delicata squash, cut in half lengthwise/seeds removed/sliced into ½-inch pieces 
• 1 tablespoon honey  
• Sea salt and pepper to taste  

How do you make Crispy Pork Chops and Roasted Vegetables?

We mentioned how easy this pork meal prep recipe is, right? Crispy pork chops and roasted vegetables is a one-pan meal, which means you cook everything on a single sheet pan. It also means fewer dishes to wash. We're saving you time, energy, and water! 

Since this is a sheet pan recipe, start by preheating your oven to 425 degrees. Get your sheet pan ready for cooking by greasing it with olive oil or cooking spray - don't skimp on the oil. Put the green beans in a bowl and drizzle them with olive oil and toss. Put the green beans in the middle of the baking sheet. Use the same bowl for the squash, but drizzle with honey and coat in olive oil. Place the squash below the green beans and sprinkle both with salt & pepper. The vegetables are ready for roasting - all we need is the crispy pork chops! 

Next, grab two more bowls - one for the breading and another for the egg and Dijon mustard. Mix the breadcrumbs, herbs de Provence, garlic powder, and sea salt in one bowl, and set aside. Crack the egg into the other bowl and mix with Dijon mustard. Take each pork chop and dip it in the egg & mustard mixture, shake off any excess, and dredge it in the breadcrumb mix. Repeat this process until all of the pork chops are covered. Place the breaded pork chops on the sheet pan with the vegetables and bake for 15 minutes. Flip the chops and vegetables, then bake for another 15 minutes. After the second flip and additional cook time in the oven, you have crispy pork chops and roasted vegetables. We told you that was easy!

How to portion Crispy Pork Chops and Roasted Vegetables?

This pork meal prep recipe yields 4 meals. So, grab four of your favorite three-compartment meal prep containers (here's our favorite). Place one crispy pork chop and 2 cups of vegetables in each one. 

Swaps and Alterations:

Also, if you're gluten-free, you probably already have the ingredients on hand to make your own breading, here's How to Make Gluten-Free Breading.

More crispy meal prep recipes:

• Crispy Sheet Pan Tofu
• Sheet Pan Crispy Tofu and Broccoli
• Crispy Fish Sticks
• Pesto Noodles With Crispy Chicken Bites
• Baked Breaded Zucchini Bites with Marinara

Other tips for making Crispy Pork Chops and Roasted Vegetables:

• Find the best quality pork chops you can afford. Look for heritage pork, which is from pigs that roam and forage outdoors. 
• Season pork chops with a generous amount of salt & pepper for more flavor. 
• Use a meat thermometer to check for doneness. If the pork chop's internal temperature is over 145 degrees, they dry out quicker.

Crispy Pork Chops and Roasted Vegetables

The one-pan oven-baked dinner is full of autumn herb flavor with French inspiration. Boneless pork chops are coated in breadcrumbs, Dijon mustard, and herbs de Provence before being baked alongside green beans and delicata squash for a satisfying meal with easy cleanup!

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: dinner, Lunch, Main Dish

Cuisine: French

Diet: Gluten Free

Keyword: dinner, gluten free, high protein, lunch, Pork, pork chop

Servings: 4 servings

Calories: 385kcal

Author: Nick Quintero

Equipment

• sheet pan

Ingredients

• 4 4 ounce boneless pork chops
• 2 teaspoon herbs de Provence
• ½ teaspoon sea salt
• ¼ teaspoon garlic powder
• ½ cup gluten-free breadcrumbs
• 1 large egg
• 2 teaspoon Dijon mustard

For Vegetables

• 2 tablespoon olive oil divided
• 5 cups green beans trimmed
• 3 cups delicata squash cut in half lengthwise/seeds removed/sliced into ½-inch pieces
• 1 tablespoon honey
• Sea salt and pepper to taste

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Instructions

• Preheat oven to 425ºF and liberally grease a large baking sheet with olive oil or cooking spray. Combine green beans in a medium mixing bowl and drizzle with 1 tablespoon of olive oil. Toss to coat. Spread green beans on the center of the baking sheet. Add squash to bowl and drizzle with honey and remaining tablespoon of olive oil. Toss to coat. Spread evenly on top or bottom of the baking sheet. Season green beans and squash with salt and pepper.
• Add breadcrumbs, herbs de Provence, garlic powder, and sea salt to a shallow bowl and stir. Heat egg and Dijon mustard in a separate shallow bowl. Dip each pork chop in egg mixture shaking off excess, then dredge in breadcrumbs on all sides. Place onto the baking sheet. Repeat with remaining pork chops.
• Bake for 30 minutes, turning pork chops, acorn squash, and green beans after 15 minutes.
• Place 1 pork chop in large compartments of 4 white MPOF containers. Divide green beans and squash between small compartments.

Nutrition

Serving: 1meal | Calories: 385kcal | Carbohydrates: 37g | Protein: 28g | Fat: 16g | Fiber: 8g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

This Italian Sausage Pasta Salad Meal Prep recipe is a favorite for both weekday lunches and a side dish at your favorite weekend BBQ. Made with pre-cooked sausages, high-protein pasta, and fresh veggies. This flavorful meal comes together in less than 20 minutes.

What is better than a meal that doubles as both a quick and easy meal prep recipe and a side dish at your weekend BBQ? We can't think of much. This pre-cooked al fresco Italian Sausage Pasta Meal Prep recipe does all of that, plus more! Heck, it even works for a fast side dish to a weeknight dinner. 

Our favorite meal prep recipes get most of their flavor from the main ingredients themselves instead of needing a lot of extra sauces. That's why we always have al fresco fully cooked chicken sausages on hand. They add so much flavor without the need for lots of "extra" stuff. We paired them with the simplest of ingredients here; pasta, veggies, and cheese to create this one-pot wonder that is ready in less than 20 minutes. 

So, we are officially kicking off summer with this pasta salad meal prep recipe that is such a time-saver thanks to those pre-cooked al fresco chicken sausages. We guarantee this recipe will prove to you just how easy it is to have a quality and affordable meal during the week. Hassel free, of course. 

What makes this recipe so easy and delicious?

This recipe is beyond easy because the sausages are pre-cooked! So, the only thing that needs a little work is the pasta, which takes care of itself. You can cut and slice while the pasta is cooking, which takes about 8-10 minutes and then everything will go straight into the bowl for a toss.

Most pasta salads require chilling time before serving, but since this is being prepared for meal prep, you can divide it right into your meal prep containers and store it in the fridge. The chilling happens while this waits for you to grab it for lunch the next day. 

Italian Sausage Pasta Salad Meal Prep Ingredients:

• 1 box (8 ounces) chickpea pasta (or regular pasta)
• 4 al fresco pre-cooked Italian sausages (1 full package)
• ½ cup sliced black olives, drained
• ½ cup red onion, diced
• 1.5 cups cherry tomatoes, sliced in half
• 3 cups spinach, divided into 1 cup and 2 cups
• ½ cup grated parmesan cheese
• ¾ cup mozzarella balls (or regular mozzarella cut into bite size pieces)
• ½ cup Italian salad dressing of choice (can add up to 1 cup, if desired)

Simple ingredient lists make the tastiest meals. 

Can you see why we love to have pre-cooked al fresco sausages on-hand? Check out all of that flavor packed right into this tasty sausages! This is exactly why we don't need a lot of "extra" for this recipe. Quality ingredients result in quality recipes. 

Combine your pasta and veggies. 

Add in your al fresco sausages and cheese. 

Lastly, add in your Italian salad dressing and grated parmesan and then toss. 

This is great served warm or chilled. 

Related: If you enjoyed this recipe, you should check out these other meal prep recipes with pasta

Italian Sausage Pasta Salad Meal Prep

This Italian Sausage Pasta Salad Meal Prep recipe is a favorite for both weekday lunches and a side dish at your favorite weekend BBQ. Made with pre-cooked sausages, high-protein pasta, and fresh veggies. This flavorful meal comes together in less than 20 minutes.

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Course: Lunch, Main Dish

Cuisine: American

Keyword: Meal Prep, Sausage

Servings: 4 meals

Calories: 561kcal

Author: Nick Quintero

Ingredients

• 8 ounces chickpea pasta or pasta of choice
• 4 Al Fresco pre-cooked Italian Sausages
• ½ cup sliced black olives drained
• ½ cup red onion diced
• 1 ½ cups Cherry Tomatoes sliced in half
• 3 cups Spinach divided into 1 cup and 2 cups
• ½ cup grated parmesean cheese
• ¾ cup mini mozzarella balls
• ½ cup Italian Salad dressing can use up to 1 cup

Get Recipe Ingredients

Instructions

• Cook your pasta according to package directions.
• Optional: slice sausages in half and grilled, fry in a pan or cook in the air fryer.
• When pasta is done cooking, rinse and drain it.
• When sausages are done cooking, slice them into small bite-sized pieces.
• Add all ingredients except for 2 cups of spinach to a large mixing bowl.
• Toss gently.
• Evenly divide the spinach among 4 meal prep containers.
• Top the spinach with the Italian Sausage Pasta Salad.
• Serve warm or chilled.

Notes

Nutrition for 1 out of 4 servings (this can easily be made into 5-6 smaller meals or 8 servings as a side dish):

37.1g Protein | 38.9g Carbs | 31.2g Fat | 10g Fiber | 561 Calories

Nutrition

Serving: 1meal | Calories: 561kcal | Carbohydrates: 38.9g | Protein: 37.1g | Fat: 31.2g | Fiber: 10g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!